Tuesday, February 12, 2013

Crockpot Tangy Pork Roast

Crockpot Tangy Pork Roast

Great recipe. I would say that this could be good enough for company, even carb-etarian company! I've made this twice, once with 1/4 cup Splenda (subbing for the sugar called for in the ORIGINAL RECIPE) and the second time without any Splenda at all. The entire family agreed that the sweetness was a bit odd with the rest of the flavors so I would recommend not using any sweetener or just a pinch to cut through the tang of the red wine vinegar. I'm writing it below without any sweetener as I thought that had the best flavor. The original recipe also called for a bit of ketchup but I used a tomato paste that had no added sugars. You could also use the Heinz Less Sugar Ketchup. Whichever you have on hand.

5 STARS
6 servings (original said 8 but 6 is more realistic)2.3 net carbs per serving1 onion, sliced2 1/2 pound boneless pork roast1/2 cup hot water3 TBSP red wine vinegar2 TBSP soy sauce1 TBSP less sugar ketchup (or no sugar added tomato paste)1/2 tbsp black pepper1/2 tsp salt1 tsp garlic powdera few dashes of hot pepper sauce (tabasco or tapatio, etc)1 tsp of guar gum (optional to thicken sauce at end)Arrange the onion slices evenly over the bottom of the crockpot. Place the roast on top of the onion. In a bowl, mix together water, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce. Pour mixture over roast. Cover and cook on low for 6-8 hours or high for 3-4 hours. If you want to thicken the sauce, remove and plate the roast and onions. With the sauce still in the crockpot, sprinkle guar gum on sauce and stir. Guar gum creates a bit of a jell-like sauce, not creamy so be aware of the texture, as you can see in my photo. Pour sauce over roast and onions.